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Iwate prefecture 岩手
The Nanbu clan (南部氏, Nanbu-shi, Nambu clan)
was a Japanese samurai clan originating in northern Japan, specifically Mutsu Province (the northeast coast of Honshū). The Nanbu claimed descent from the Minamoto clan, and its members first enter the historical record as residents of Kai Province during the Kamakura period. The clan later moved to Mutsu.
In the Sengoku period, the clan frequently clashed with its neighbors, including the Tsugaru clan, one of its branches which declared independence. The Nanbu clan was on the winning side of the Battle of Sekigahara, and entered the Edo period as the lordly (daimyo) family of the Morioka Domain. Over the course of the Edo period, several branch families were established, each of which received its own fief.
© More in the WIKIPEDIA !
Tono (Toono) 遠野 is an area where old legends abound.
. . . Tono Monogatari !
In the plain arount Tono most of the hopp of Japan is grown and harvested before September, when the taifun season starts. It has a good bitterness for making beer.
岩手県遠野産ホップ
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Hopfen Anbau in Tono, Iwate. Bier.
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. Japan after the BIG earthquake -
March 11, 2011
source : tohoku-umaimon
Grandaruma
うまいもん市場 Local Market
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Capital of Noodles, Morioka 盛岡
The taste and the type of noodles vary in each place or city but the residents who consume the most amount of noodles is Morioka City. Ramen noodle is very popular but Morioka has the famoust "Wanko Soba" made from buckwheat. "Morioka Remen" is based on the cold noodles that orinate in Korean Peninsula. Jajamen noodles has the roots in China. The Moriokans (how we call the local people in Morioka) are keen to find the best tasting noodles of any kind. All the type of noodles are scattered in the city and each restaurant takes pride with their own recipe and serve them in affordable pricings.
three major kinds (Morioka Remen, Wanko soba and Jajamen）
source : www.kanko-otakara.jp
Nanbutestu 南部鉄 iron teapots and other items
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hatto ばっと is a local word for noodles.
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azuki hatto 小豆ばっと (あずきばっと) udon noodles in shiruko sweet bean soup
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ebimochi えびもち 海老餅 shrimp mochi rice cakes
Prepared for festivals and celebrations.
But also on normal evenings.
Shrimp (numa ebi) from the many sweetwater ponds are collected, often in autumn and roasted as they are, then falvored with rice wine and salt and soy sauce. Freshly pounded mochi are torn by hand and mixed with these shrimp. The red and white color combination is auspicious.
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enohana gohan えのはなごはん mushroom soup
enohana, bakuroo ばくろう/ 香茸 is a musroom of the area.
It gets a good smell after drying. After watering again the mushroom is slightly fired together with carrots and abura-age tofu, some soy sauce added before placint it on the rice.
ganzuki がんづき (雁月) "goose in the full moon" dumplings
ganzuki bread.
Sometimes made sweet with black sugar.
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harako soba はらこそば
The roe with eggs from the hanamagari salmon is disentangled and put on hot buckwheat soup. Eaten with leek and momiji oroshi radish with carrots.
hittsumi ひっつみ vegetable soup with handcut noodles
with chicken meat, carrots, goboo, shiitake and leek. The dough is pleated by hand, and cropped to bitesize pieces, which gives the sound hittsu hittsu ... hence the name.
hittsumijiru ひっつみ汁 hittsumi shiru
Keeps the body warm on long winter nights.
From Hachinohe town 八戸.
Hachinohe Ekiben 八戸 駅長弁当 serves this too in a special container.
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ichigoni, ichigo-ni いちご煮 seafood soup with uni and abalone
Originally prepared by the fishermen of Northern Japan directly on the beaches. When uni is placed in boiling water, it takes on a round form like a wild strawberry, hence the name "strawberry stew".
imonoko jiru いものこ汁 Taro soup
often prepared at outdoor camps in autumn, sometimes in large pots.
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jajamen, jaja men じゃじゃ麺 (じゃじゃめん)
With toppings of sliced cucumbers, green onions or fried soybean paste, which are placed on the noodles, stirred and eaten. There is no soup for this noodle dish.
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kamasu mochi, kamasumochi かますもち dumplings with kamasu fish
From the Northern area. Made from wheat flour. Little pouches are filled with the boiled fish and vegetables. Miso paste can be added.
kanenari かねなり dumplings "to get rich"
Made from uruchimai rice and fried in soy sauce. In the form of koban 小判, old gold money, hence the name. Speciality of the Tono area 遠野名物.
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matsumo 松藻 kind of hornwort
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Nambu hanamagari 南部鼻曲がり dried salmon "with a bent nose"
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Nanbu senbei, Nambu senbei 南部せんべい rice crackers from Morioka
ocha mochi お茶もち "tea mochi" rice dumplings
made from rice flour, round dumplings are flattened and put on skewers. They used to be called uchiwa mochi (handfan mochi), the pronounciation changed then to ujamochi うじゃもち ... ocha mochi.
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reimen れいめん cold noodles
Origianlly from Korea.
Noodles made of wheat flour and starch.
Toppings of slices of pork or boiled egg, also fresh vegetables like carrots, spring onion or water melons. On top of all, a spoonfull of kimchi.
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uchiwamochi, uchiwa mochi うちわもち (うちわ餅) dumplings made of buckwheat flour, shaped like an uchiwa handfan, put on skewers, see ocha mochi
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wankosoba わんこそば (わんこ蕎麦 / （椀こそば) Morioka, buckwheat noodles
Small servings of soba, served "all you can eat" and as fast as you can eat. How many can you gulp down in xx minutes?
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These noodles are also served in Hanamaki town 花巻市 and competitions are held there.
Hanamaki Clay Dolls and Daruma
Hanamaki Tsuchi ningyoo 花巻人形
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http://www.ami-yacon.jp/yume_soba_ryouri/yume_soba_kyoudoryouri.htm
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Worldwide use
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Things found on the way
The Koiwai Farm 小岩井
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Die großen Weiden der Koiwai-Farm bieten mit dem Berg Iwatesan (2041m) als Hintergrund ein Bild ländlichen Friedens und natürlicher Landwirtschaft. Sie liegt nur 12 km nordwestlich der Stadt Morioka.
Im Jahre 1891 begann Inoue Masaru hier mit der Zucht von Holstein, Ayrshire und Brown Swiss Kühen, bald gefolgt von zwei weiteren Landwirten aus der Gegend. 1902 begann dann auch die Pferdezucht und 1962 die Hühnerzucht. 1938 wurde der Name KO IWA I erfunden, er besteht aus den Initialen der drei Gründer, Ono Gishi (KO), Iwasaki Yanosuke (IWA) und Inoue Masaru (I). 1969 wurden neun der alten Gebäude zu wichtigen nationalen Kulturdenkmalen ernannt (national tangible cultural properties).
Inzwischen werden Milch- und Eierprodukte der Farm in ganz Japan verkauft.
http://www.koiwai.co.jp/english/guide/rekishi.html
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HAIKU
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Related words
***** WASHOKU : Regional Japanese Dishes
March 11, 2011
. Japan - after the BIG earthquake -
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